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Mashed Rutabaga Potato Supreme

Yield

Yield: 4 Servings

Ingredients

  • Salt, few pinches
  • 1 pound rutabaga (approx., 1 medium or 2 small), peeled, cut into ½-inch chunks
  • ½ pound potatoes, peeled, cut into ½-inch chunks
  • 1 medium carrot, chopped
  • ¼ cup milk
  • 3 Tbsp unsalted butter, melted
  • ¾ tsp salt
  • ¼ tsp freshly grated nutmeg
  • Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of water to a boil. Add a few pinches of salt and then drop in the rutabaga; boil for 10 minutes. Add the potato and carrot and continue to cook until all the vegetables are tender, 15 to 20 more minutes. Once tender, remove from the heat and carefully drain off the water.
  2. Heat the milk in a small saucepan, but do not boil.
  3. Mash the rutabaga, potato and carrot with the butter until smooth, adding a little of the warm milk at a time until the mixture reaches the consistency you like. Stir in the salt, nutmeg and pepper to taste. Serve hot.

Notes

This recipe was borrowed from our friend, John Peterson at Angelic Organics Farm. It was featured in his cookbook entitled Farmer John’s Cookbook: The Real Dirt on Vegetables.

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Organic Rutabaga
Organic Rutabaga
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